Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are absolutely delicious and so moist. These muffins are free of gluten, dairy, eggs and nuts so if you have food sensitivities or allergies in your house these may be perfect for you or your family. I created this recipe last night and I have to say these chocolate zucchini muffins are a real winner in our house.


Here are 12 health and nutrition benefits of Zucchini:

  • rich in antioxidants- antioxidants are beneficial plant compounds that protect your body from damage by free radicals
  • helps digestion- full of soluble and insoluble fibre, zucchini will add bulk to your stools and helps food more through your gut more easily
  • may reduce blood sugar levels- a low carb alternatives, plus it’s packed with fibre which helps to stabilize blood sugars
  • may improve heart health- high in pectin which is a soluble fibre which helps reduce LDL (bad cholesterol)
  • high in vitamins and minerals- Zucchini is rich in potassium which can lower blood pressure naturally
  • strengthen your vision- contains beta carotene and vitamin C, both help eye health
  • aids in weight loss- full of water, zucchini helps to make you feel full and keep hunger at bay
  • anti- cancer effects- has been shown to kill or limit growth of certain cancer cells
  • easy to add to your diet- so easy to add to salads, soups, stir- fries, or muffins

The bottom line is zucchini is a versatile squash rich in vitamins, minerals and plant compounds. Looking for other zucchini recipes that are gluten and dairy free, click here.


  • 1 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup maple syrup or less
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup melted coconut oil
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 cup grated zucchini
  • 1/2 cup dark chocolate chips



  1. Shred zucchini in a food processor until fine
  2. Add in all other ingredients and mix, add chocolate chips last
  3. Spoon into muffin tin
  4. Bake 350 F for 20 minutes


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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